Borough Market Cookbook Club

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A club for anyone who loves good food, good cookery books and good company

Borough Market’s Cookbook Club is for anyone who loves good food, good cookery books and good company. If that is you, then sign up (for free) to join the club and you will be eligible to come along to our small, friendly Cookbook Club events held in The Cookhouse at Borough Market.

Each event has a landmark cookery book chosen as its theme. Club members who book a ticket will be asked to pick something to make from that book, cook it at home and then bring it along. Then, over drinks supplied by the Club's supporter Borough Wines, we’ll all spend a few hours sharing each others’ food and our experiences of cooking from the book.

The Borough Market Cookbook Club is organised and hosted by food writer Angela Clutton. She has written on food and drink for a wide range of publications, features as the food historian on the latest series of BBC's Rip Off Britain, Food, and is co-Chair of The Guild of Food Writers. At each Cookbook Club event, Angela will be cooking her chosen dish in The Cookhouse for members to share, and giving some background and insight into the book and its writer.

Anyone is welcome to join the Cookbook Club—whether you are starting your cookbook collection with the club’s chosen book, or have shelves and shelves given over to cookery writers; whether you’re an experienced cook, or just starting out.

Tickets to the regular Cookbook Club events are £8 each. A limited number of free places are reserved for each club event for our neighbours in SE1.

How it works: —Join the Cookbook Club by emailing cookbookclub@boroughmarket.org.uk with your name, home address and email address.

—Once you have joined, we’ll email you back with your membership number and details of how to book to attend events. That will include how to let us know what dish you’ll be making and information about the loyalty card for Cookbook Club and other membership benefits.

A Platter of Figs and Other Recipes by David Tanis Tuesday 17th April, 6:30—9pm

David Tanis is the first American food writer to feature at Cookbook Club, and we couldn’t be in better hands as we take this culinary stride across the ocean. A chef for 30 years—including with Alice Waters at the iconic Chez Panisse in California—his recipes and writing take inspiration from his travels across Europe, Asia and the Americas.

David has a weekly column in the New York Times, which showcases his passion for the simple, seasonal home cooking—what he calls “real food”, which is just the kind of food to be found in A Platter of Figs and Other Recipes, with its seasonally-based menus, all intended to be served family-style. This book was featured in The Guardian’s list of top 50 cookbooks of all time.

The importance of salt in cooking is just one example of Shaun Hill’s characteristically down-to-earth advice that runs through this lovely cookbook. It is full of unpretentious, delicious dishes—a mix of classics and new ideas—and his views on the value of seasonality and choosing produce carefully.

Shaun is a past winner of the Observer Food Monthly Outstanding Achievement Award and is coming up on nearly 50 years of kitchen service, much of which has been spent heading various Michelin-starred eateries. Such an esteemed pedigree makes Salt is Essential all the more special—it is very much a home cook’s cookbook, from the chef’s chef.

Ruby Tandoh has emerged from her Bake Off beginnings to become one of the strongest, most distinctive voices in modern food writing. This award-winning book is fun, creative, approachable and inspiring. Here are recipes which are of course absolutely delicious, but also practical and affordable.

Her modern dishes encourage us to try out new ideas and flavours, whether cooking for yourself or a big group. As Ruby says: “Be your own best friend, cook yourself something special and eat what you want today.” Wise words to live and cook by.

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